Lemon Curd Cake

This Lemon Curd Cake recipe is a must-try for anyone craving a moist, flavorful cake with a tangy lemon filling. Perfect for special occasions, birthdays, or any citrus lover, this gluten-free lemon cake is complemented with dairy-free options to cater to a variety of dietary needs. The cake layers are soft, fluffy, and packed with the refreshing flavor of fresh lemon zest and lemon extract, while the smooth lemon curd filling adds the perfect balance of sweetness and tartness. Topped with a rich lemon buttercream frosting, this cake is a showstopper!

This easy-to-make lemon cake uses simple ingredients like Greek yogurt, oat milk, and gluten-free flour to create a delicious, crowd-pleasing dessert that everyone will love. Whether you’re looking for a dairy-free lemon cake recipe or a gluten-free lemon dessert, this recipe delivers on both. With step-by-step instructions and tips for perfect results, this lemon curd cake will become your go-to recipe for any citrus-inspired treat.

Ingredients:

Wet Ingredients:

• ¾ cup dairy-free Greek yogurt (or regular Greek yogurt)
• ½ cup vegetable oil
• ½ cup butter, melted and cooled
• ¾ cup + 1 tbsp oat milk (room temperature)
• 1 ½ teaspoons vanilla extract
• 1 teaspoon lemon extract
• 6 eggs (room temperature)
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest

Dry Ingredients:

• 2 ¾ cups gluten-free 1:1 flour
• 1 tablespoon lemon juice
• 3 tablespoons cornstarch
• 2 ¼ cups sugar
• 4 teaspoons baking powder
• ½ teaspoon salt

Frosting and Filling:

• 1 jar lemon curd
• 2 sticks dairy-free butter (room temperature)
• 1 tablespoon lemon juice
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• ¾ teaspoon lemon extract
• 2 teaspoons almond milk
• Pinch of salt
• Lemon zest (optional)

Instructions:

1. Preheat the Oven: Preheat the oven to 350℉ (175℃). Lightly grease two 9-inch round cake pans and set aside.
2. Prepare Dry Ingredients: In a large bowl, whisk together the gluten-free flour, cornstarch, sugar, baking powder, and salt. Set aside.
3. Mix Wet Ingredients: In a separate bowl, cream together the melted butter and half of the sugar on medium-high speed for 1 minute, until fluffy. Add the vegetable oil and remaining sugar, and mix for another minute until light and fluffy.
4. Incorporate Eggs and Flavors: Add the eggs one by one, mixing after each addition. Stir in the vanilla extract, lemon extract, and lemon juice until well combined.
5. Add Dry Ingredients: Add half of the dry ingredients to the wet mixture, mixing until just combined. Then add the oat milk and dairy-free yogurt and mix until incorporated. Finish by adding the remaining dry ingredients, mixing until the batter is smooth but not over-mixed.
6. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for 30-37 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
7. Prepare the Frosting: For the frosting, beat the room temperature dairy-free butter on high speed for 2 minutes until fluffy. Lower the speed to low and add 1 cup of powdered sugar at a time, alternating with the lemon juice, lemon extract, and almond milk. Once all ingredients are added, beat on high for 3-5 minutes until smooth and creamy.
8. Assemble the Cake: Pipe a ring of frosting around the edge of the first cake layer. Fill the center with lemon curd and spread it out evenly. Place the second cake layer on top. Frost the top and sides of the cake with the lemon buttercream. Optionally, garnish with additional lemon zest for a finishing touch.
9. Chill and Serve: Refrigerate the cake for 30 minutes before serving for

easier slicing. Serve and enjoy the perfect combination of rich lemon buttercream and tangy lemon curd in every bite!

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Why You’ll Love This Recipe

• Perfect for Lemon Lovers: If you love tangy, citrusy desserts, this cake is a dream come true. The combination of fresh lemon juice, zest, and lemon curd creates a deliciously bright flavor.
• Dairy-Free and Gluten-Free: This recipe is easily adaptable to fit a dairy-free and gluten-free diet, without compromising on flavor or texture.
• Beautiful and Impressive: The layers of cake, frosting, and lemon curd create a stunning dessert that’s perfect for birthdays, holidays, or any special occasion.
• Moist and Fluffy: The oat milk and Greek yogurt help make the cake incredibly moist, while the lemon curd adds a delightful burst of flavor in each bite.

Tips

• Room Temperature Ingredients: For the best results, make sure your eggs, butter, and yogurt are at room temperature before mixing them together. This helps create a smooth batter and a lighter texture.
• Don’t Overmix the Batter: When adding the dry ingredients, mix just until combined. Overmixing can cause the cake to be dense.
• Use a Cake Strip: If you’re worried about the cake rising unevenly, you can use cake strips around the pans to ensure even baking.
• Lemon Curd: You can use store-bought or homemade lemon curd. If you prefer a thicker filling, you can refrigerate the curd before spreading it between the layers.

Variations and Substitutions

• Substitute the Flour: If you’re not following a gluten-free diet, you can use regular all-purpose flour instead of gluten-free flour.
• Swap the Yogurt: If you’re not dairy-free, you can use regular Greek yogurt instead of dairy-free yogurt.
• Add Fresh Berries: For an added touch of color and flavor, consider adding fresh berries, like raspberries or blueberries, between the layers or as a garnish.

FAQs

• Can I make this cake ahead of time? Yes! You can bake the cakes a day ahead, frost them the next day, and refrigerate the cake to keep it fresh until you’re ready to serve.
• Can I freeze the cake? Absolutely. You can freeze the baked cake layers (unfrosted) for up to 3 months. When you’re ready to serve, let them thaw completely before frosting and assembling.
• Can I use a different flavor of curd? Yes! You can substitute lemon curd with other fruit curds, such as lime or orange, for a variation of flavors.

Serving Suggestions

• Pair with Fresh Berries: Serve the Lemon Curd Cake with fresh raspberries, strawberries, or blueberries on the side for a refreshing contrast to the sweetness of the cake.
• Enjoy with Tea: This cake pairs perfectly with a cup of hot tea, like Earl Grey or chamomile, for a relaxing afternoon treat.
• Great for Parties: This cake is a showstopper at any celebration, whether it’s a birthday, brunch, or holiday gathering.

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This Lemon Curd Cake is the perfect balance of tart and sweet, and its rich texture and fresh flavors make it a standout dessert for any occasion!